Carpaccio a la Caprese

Carpaccio de boeuf à l'italienne

Ingredients :

  • 4 plates of Carpaccio, JEAN ROUTHIAU
  • 4 tablespoons Italian olive oil
  • Juice of 1 Sicilian lemon
  • 1 teaspoon Piedmont hazelnut oil
  • 4 turns of coarse milled black pepper
  • 1 level teaspoon Maldon smoked salt   
  • 160g mozzarella "di Buffala" AOP
  • 100g confit tomato, marinated
  • 120g rocket

Preparation :

  • Delicately lay out the carpaccio slices on large plates, and keep cool.
  • Mix the olive oil and hazelnut oil in a bowl, and add the freshly squeezed lemon juice.
  • Add salt and pepper (2 turns of the mill); set aside a few grains of salt to sprinkle on the plates before serving.
  • Delicately brush this marinade onto the carpaccio slices. Keep aside a good tablespoonful to dress the rocket salad.
  • Pile the rocket in the centre of the carpaccio slices.
  • Cut segments of mozzarella buffala and divide between the plates.
  • Give two turns of the peppermill (coarse setting) over each plate together with the smoked Maldon salt.
  • Add the confit tomatoes to the rocket salad (chop the tomatoes in pieces if necessary).
  • Serve.
Enjoy your meal !

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